Habichuelas Guisadas Y Arroz Blanco

*Guest post by Lauryn Briones (@laurynbwellness)*

My family comes from Puerto Rico, which is why I like to include recipes from my culture into my wellness routine. Natural herbs and spices are commonly used in Caribbean cooking. Which is what inspired me to include this traditional dish that my family has been cooking for decades. I love this dish because it is very versatile. You can choose to keep it plant-based or add meat on the side. But I chose to skip the meat because the beans already provide so much protein! I really love the extra flavor this Sazón gives the beans. I also tried to make it more nutrient-dense by adding pumpkin to the beans!

Habichuelas Guisadas ~


  • 1 can of pink beans (habichuelas rosadas) or 3/4 cup dried 
  • 3 Tbsp sofrito
  • ½ cup  diced white potato (1-inch pieces)
  • ½ cup diced pumpkin (1-inch pieces)
  • 1 cup of water
  • ½ cup tomato sauce or mix 1/4 cup water with 1/4 tomato paste or stew some fresh tomatoes and purée in food processor
  • ¼ tsp Loisa Sazón seasoning


  1. Rinse and drain the can of beans. Add to a medium pot on medium to high heat.
  2. Add the sofrito to the beans, stir let simmer for 5 minutes. While beans are simmering,  peel and dice up the potato and pumpkin.
  3. Add the potato and pumpkin to the beans, then pour in the water just up until the potatoes and pumpkin are covered.
  4. Cover pot with a lid, turn the heat down to low and let simmer until potatoes and pumpkin are soft and cooked through.
  5. Once potatoes and pumpkin are soft, add the sazón and tomato sauce. Let simmer for about 2 more minutes and stir. Turn off heat. Garnish with cilantro.

~ Arroz Blanco (White Rice) ~


  • 3 cups medium-grain white rice
  • 2 Tbsp olive oil
  • 3 tsp salt
  • 3 cups of water


  1. Place the pot on high heat and add water. Bring to a boil, then add the oil and salt.
  2. Wash and drain white rice. Once clean, add rice to the pot of water.
  3. Once the water and rice are boiling, turn the heat to low and cover the pot with a lid. Steam for about 20 minutes until rice absorbs all of the water. Open the lid and stir the rice, ensuring that it is not too wet. If it is, let rice steam on low without lid for a few more minutes.

Combine and enjoy!

A little bit about Lauryn Briones

My name is Lauryn Briones and I am the CEO of Lauryn B. Wellness. My brand focuses on finding the balance in wellness in a holistic approach, rather than following fad diets and restrictive lifestyles that don’t promote self-love. Food is more than just fuel, it is culture, how we celebrate with family and friends, and so much more. 


    I can’t wait to make this. I’ll be making it with butternut squash instead of pumpkin.

    Genevieve September 21, 2020

    This looks about delicious! I can’t wait to try it out and improve sure that not only I will enjoy it but my family as well! Thanks for for such a delicious recipe!😊❤

    Edward and September 21, 2020

    I am from puerto rico and was taught to make sofrito (which I make fresh) add a few pieces of jamon de cocinar tomato paste cook on low heat add the the beans stir til sizzling add tomatoe sauce then the water and last but least the pumpkin oh and did I forget I mash in a pilon garlic/salt/pepper and whatever extras to your taste…just saying :)

    Aida September 21, 2020

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